Intermediate-moisture frozen non-dairy coffee creamer

ABSTRACT

An example of a composition of this invention is a non-dairy creamer containing: 40% water, 40% dextrose, 16% soybean, 2% coconut oil, and minor amounts of salt, emulsifier, stabilizer and flavoring. This product is semi-soft at freezer temperature and possesses the microbiological stability requisite for storage at room temperature for an extended period of time without spoilage.

CROSS-REFERENCE

This application contains subject matter in part out of U.S. PatentApplication Serial No. 871,995, filed January 24, 1978 now U.S. Patent4,154,863, and U.S. Patent Application Serial No. 763,613, filed January28, 1977 now U.S. Patent 4,146,652, and is also a continuation-in-partof said applications.

BACKGROUND OF THE INVENTION

A recent development in the food industry is the emphasis onintermediate-moisture foods which have the faculty of being stored andmarketed in a substantially non-refrigerated condition. These foods weredesigned to avoid the need to be packaged in a hermetically sealedcontainer and commercially sterilized or maintained in a frozen orrefrigerated state throughout the period of distribution and storage bythe consumer.

The intermediate-moisture foods are based on the principle of reducingthe availability of the water in the food for microbial growth. Theavailability for spore germination and microbial growth is closelyrelated to its relative vapor pressure, commonly designated as wateractivity. It was found that the use of a wide variety of water-solublesolutes, or osmotic agents, has the effect of depressing the wateractivity of the foods to levels at which most bacteria will not grow.

The water activity of a food is defined as the partial pressure of waterin the food divided by the saturation pressure of water at thetemperature of the food. The water activity can be determined by placinga sample in a container which is then sealed, and after equilibrium isreached, determining the relative humidity above the sample. Mostproducts of this type have between 10 to 40% moisture, and a wateractivity between 0.65 and 0.9.

An early application of the technique of controlling water activity wasfor animal foods. For example, U.S. Pat. No. 3,202,514, issued Aug. 24,1965, discloses an animal food having 15 to 30% moisture and 15 to 35%water-soluble solids, principally sugar, with a proteinaceous meatysubstance. Subsequently, other foods were formulated with anintermediate-moisture content, such as egg products (U.S. Pat. No.3,640,731, issued Feb. 8, 1972), pancake batter (U.S. Pat. No.3,753,734, issued Aug. 21, 1973) and whippable bases for confectionaryuse (U.S. Pat. No. 3,958,033, issued May 18, 1976). The water contentand water activity of these foods are brought to as low a value aspractical to insure their long-term stability without refrigeration. Themain difficulty with these foods is that their low-moisture content maydetract from their palatability, texture and mouth-feed. This techniquetherefore has found its greatest commercial applicability in thepet-food market where palatability requirements are not as stringent.

It is of course desirable to be able to avoid refrigeration and freezingof food products to reduce the cost involved, and particularly for theconsumer, to avoid the inconvenience of unpacking, handling, and thendefrosting the typically rock-hard frozen foods. However, freezing is anextremely safe and suitable technique for long-term storage and providesthe manufacturer with great leeway in incorporating any of a widevariety of ingredients in foods which would otherwise be short-lived.

It is an object of the present invention to provide a class of foodswhich are normally maintained at freezer temperature, but which possessthe requisite microbiological stability for storage at refrigerator orroom temperatures for an extended length of time without spoilage. Otherobjects, and advantages, of this invention will be apparent from theensuing specification and examples.

THE INVENTION

The present invention is directed to microbiologically stableintermediate-moisture foods and other products which are normallymaintained at freezer temperature. The principles and techniques whichhave been developed for intermediate-moisture foods are applicable tothe present invention, as modified in the manner explained herein below.Many of the foods of this invention are maintainable at freezertemperature in a condition ready for immediate use. After removal fromthe freezer the foods may be held at room temperature or at refrigeratortemperature for a considerable period of time without spoilage becauseof the bacteriostatic effect of the sugar/water ratio.

The foods of this invention are characterized by a high sugar content,at least equal in weight to the amount of water present in order toprovide microbiological stability. The sugars used have a low molecularweight, being primarily dextrose and fructose, which comprise togetherat least about 50% and preferably at least about 75% of the total sugarcontent. Sucrose has a sweetness between that of fructose and dextrose.The fructose, which is sweeter than the dextrose, is preferred since ithas a lesser tendency to crystallize and cause apparent hardness. Formost foods, particularly where the food comprises an emulsion, it ispreferred that the fats used includes partially unsaturated fats whichtend to provide superior flow properties and nutritional advantagesalthough less stable than saturated fats. The fat content is usuallyless than the water content in order to form a stable oil-in-wateremulsion; the water content is preferably at least about 25% greaterthan the fat content.

An important group of foods which has been particularly well-adapted inaccordance with the present invention consists of the oil-in-wateremulsions, including butter creams, whipped toppings, low-fat whippedcreams, milk mates, non-dairy shakes, icings and coffee creamers.

Another class of goods which forms a unique combination with theforegoing, is bakery products such as cakes, breads, cookies, pieshells, muffins, turnovers, pancakes, waffles and doughnuts. Thepastries can be filled or topped with the creams and icings of thisinvention.

Many diverse foods can likewise be adapted pursuant to this invention,such as dressings, puddings, sauces, gravies, snack spreads, pancakesyrups, ice creams, candies, and beverage (soup, tea, juice)concentrates, and meat, fish, fruit and vegetable products.

The foods of this invention are generally characterized by a wateractivity of about from 0.75 to 0.9, a sugar to water ratio of at least1:1 and a sugar content which is at least 50% dextrose, fructose, or acombination thereof. In addition, many of the foods of this inventionare adapted to remain spoonable or pourable at freezer temperature.Although most intermediate-moisture products will conventionally have awater activity below 0.85, some sacrifice in texture and taste may berequired to meet this standard. Since the foods of this invention aremaintained at freezer temperature until ready to be used, a wateractivity of 0.85 to 0.90 is adequate. Freezer temperatures of course areadequate to maintain the microbiological stability of foods and evenmoderate control of water activity is adequate to extend the useful lifeof these products after removal from the freezer. Freezer temperature,unless otherwise indicated, refers to temperatures of from about -5° F.to +10° F., which represents a common range for both home and storefreezers.

The standard of being spoonable refers to the texture or flexibility ofthe product, as well as to the quality of being able to eat the foodwhen it is at freezer temperature. The quality of being spoonable asused in this description is one which gives a satisfactory reading on astandard penetrometer and/or flow test. Pourable products are more fluidand are tested by flow characteristics.

The spoonable products of this invention gave a penetrometer readingabove about 3 mm, and when also pourable the products gave a flow rateof about 30 ml per minute and higher during the first five minutes afterremoval from the freezer. These figures are highly significant whencompared to the standard frozen products presently on the market.Details of the testing procedures are specified below.

Several mathematical methods are available for calculating wateractivity, even of formulations containing different solutes and withnon-solutes. Rough calculations based on the additive effect of thenumber of moles of each component multiplied by the activity of thecomponent are useful for estimating water activity. Such calculationsreduce the number of experimental measurements that might otherwise beneeded and thus assist in reaching a suitable formulation more quickly.A combination of mathematical techniques with trial and errorexperiments followed by analytical measurements for determining wateractivity will lead to acceptable results.

There are commercially available devices for measuring the wateractivity of formulations. For example, a formulation may be placed in acontainer until equilibrium is reached and then the humidity in thecontainer measured. The water activity is then determined throughreference to standard tables. For example, electric hygrometers aredevices commonly used to measure water activity. These devices containsensors impregnated with salts such as lithium chloride or potassiumchloride. Water is absorbed on the sensor and causes a change inelectrical resistance which is measured by a wheatstone bridge.Reference curves based on solutions of known humidity are used to relatethe electrical readings to water activity.

Throughout this application all amounts are by weight unless statedotherwise. In the examples the amounts have been adjusted to a basis of100. Percentages are based upon total formulation weight, unless adifferent basis is given.

Many of the foods of this invention are generally characterized asmicrobiologically stable food products comprising about from 15 to 45%water, sugar in a ratio to water of about from 1:1 to 2:1, preferablyabout from 1.5-1:1, about from 2.5 to 30% fat, and minor but effectiveamounts of salt, emulsifier, stabilizer and flavoring, provided that theamount of fat is less than the amount of water or equivalent phase, suchas non-aqueous water-soluble liquid phase, the solutes content isadequate to provide the product with a water activity of about from 0.8to 0.9, the amount of dextrose plus fructose is at least about 50% basedupon the total sugar content, wherein the foregoing ingredients compriseat least one of fructose and unsaturated fat.

Certain other foods of the instant invention are characterized by theabove general formulation exclusive of the restriction specifying thatthe ingredients comprise at least one of fructose and unsaturated fat.

A preferred class of foods is microbiologically stable oil-in-wateremulsion cream-type products, such as butter creams, whipped creams,shakes, non-dairy creamers, etc., which comprise about from 25 to 45%water, sugar in a ratio to water of about from 1.5-1:1, about from 10 to30% fat, and minor but effective amounts of protein, salt, emulsifier,stabilizer and flavoring, a water activity of about from 0.8 to 0.9,wherein the amount of fructose is about from 15 to 65% based on thesugar content and the amount of dextrose is at least about 50% basedupon the remaining total sugar content, the fat content contains atleast about 10% unsaturated fat and preferably, the foregoingingredients are adapted to provide a product which will flow at about10° F. When the sugar component of the non-dairy creamer formulation ismodified to contain only dextrose, a microbiologically stable foodproduct is produced which remains semi-soft rather than spoonable atfreezer temperature.

These oil-in-water emulsion products have excellent texture and eatingproperties and are readily whipped to a high volume with a light butfirm structure. In addition to microbiological stability, these productshave physical stability in that they retain a smooth foamed cellularstructure without separation of a liquid portion. The products arefurther characterized by having an overrun of greater than about 150%and a density as low as about 0.3 or 0.4 for a butter cream and awhipped cream.

Another class of useful products is the flour-based foods. The battersfor these products comprise conventional amounts and types of flourdepending on the final product, about from 15 to 40% water, sugar in aratio to water of about from 1.5-1:1, about from 2 to 10% or up to 25%fat, and minor but effective amounts of leavening agent which may beencapsulated, egg products, salt, emulsifier, stabilizer and flavoring,provided that the solutes content is adequate to provide the productwith a water activity of about from 0.8 to 0.9, the fructose content ofthe sugar preferably is about 10 to 40%, the amount of dextrose plusfructose is at least about 50% or from 75 to 100% based upon the totalsugar content, and the fat is preferably unsaturated. The batter shouldhave at least one of fructose and unsaturated fat to assist in providinga spoonable and preferably a pourable product at a about 10° F. Thefinal product made from the batter has a higher penetrometer value thanconventional products at 10° F. and is edible at that temperature.

A unique combination is prepared from a bakery product and a cream-typeproduct, each made in accordance with this invention. The water activityof each should be approximately the same, plus or minus 0.05 units, orup to 0.10 units deviation from each other. When the water activityvalues are comparable there is less of a tendency for water transfer as,for example, between a cake and its topping or filling.

Microbiologically stable soup concentrates and sauces have been madecomprising about from 30 to 45% water, sugar in a ratio to water ofabout from 1.5-1:1, about from 5 to 30% fat, and minor but effectiveamounts of salt, stabilizer and flavoring, wherein the amount ofdextrose plus fructose is at least about 50% based upon the total sugarcontent, the foregoing ingredients comprise at least one of fructose andunsaturated fat and the product is spoonable at about 10° F. Fish, meatand vegetables (which may be infused with solutes) are added to these toprovide, for example, a chowder concentrate or newburg sauce.

Microbiologically stable beverage concentrates, for tea, orange juice,etc., are made in accordance with this invention. They comprise aboutfrom 35 to 45% water, sugar in a ratio to water of about 1.8-1.2:1, andminor but effective amounts of flavoring, provided that the amount offructose plus dextrose is about from 75 to 100% based on the total sugarcontent and the amount of fructose is about from 10 to 30% based uponthe total sugar content, wherein the foregoing ingredients are adaptedto provide a product which will flow at about 10° F.

Microbiologically stable pudding products have been made comprisingabout from 25 to 45% water, sugar in a ratio to water of about from2-1:1, about from 3 to 25% fat, preferably unsaturated, and minor buteffective amounts of gelling agent, emulsifier, stabilizer andflavoring, provided that the amount of dextrose plus fructose is atleast about 75% of the total sugar content, wherein the foregoingingredients are adapted to provide a product which is spoonable at about10° F. Suitable products include bread, rice, and plum pudding.

Microbiologically stable meat products, such as hotdogs, hamburgers,sausages and various meat loaves, are also made in accordance with thisinvention. Standard recipes for such products, known to those skilled inthe art, are modified through this invention to contain (1) enhancedamounts of sugar, preferably fructose, in place of conventional sugarnow used in amounts up to several times greater than those presentlyemployed or (2) an infused solution of sugar in a ratio to water of atleast 1:1, and in either case, (3) fat in an amount less than the amountof water or equivalent phase, wherein the fat is substantiallyunsaturated, i.e., 50% or more, or preferably 75% or more of the fat isunsaturated. These modifications are incorporated in the compositions ofsuch meat products to provide increased microbiological stability andthus extend the shelf-life of such goods.

The apparatus for measuring the flow characteristics of the products ofthis invention was fabricated from stainless steel, and was essentiallya stand 14"×12", with a movable platform of the same size to provide forvertical and angular adjustments. The platform was provided with abulls-eye level and a protractor level; with the leading edge having awire brace to retain the sample container.

The following method was used in obtaining the flow data. Graduatedcylinders of 600 ml. capacity were filled with the samples and frozenfor at least 24 hours at +5° F. The frozen samples were removed from thefreezer, immediately placed on the platform in a horizontal (0°)position, and the effluent collected in graduated cylinders, with thevolume noted at timed intervals. Temperatures were monitored with aHoneywell recorder. Sample temperatures within the freezer varied from+4° F. to +7° F. over a four-week interval, but varied no more than 1°F. over an 8 hour period, while the temperature in the freezer variedfrom +5° F. to +15° F., each time the door opened. Room temperaturevaried about 2° F. for an average of 72° F., while the temperature ofthe samples in the original container rose anywhere from 1° F. to 14° F.during the 15 minutes after removal from the freezer.

The penetrometer test and equipment used are standard. The penetrometeris made by Labline Instrument Co. Inc., Chicago, Ill. The devicemeasures the penetration into the sample of the point of a hard rubbercone which weighs 12 grams and has a height of 11/2" and a diameter of11/2" at its base. The inverted cone is supported by a freely-slidingbar which weighs 48 grams. For all measurements the sample was broughtto a temperature of -7° F. in a freezer and then removed from thefreezer and immediately tested.

The products of this invention exhibited freeze-thaw stability instorage. The products were kept in a supermarket-type freezer unit whichcycled six times a day between application of cooling to freeze theproduct and application of heat to defrost the unit. Under theseconditions the products remained acceptable and functional.

The liquid emulsions were examined by dipping a spatula in the emulsion,letting it drain and noting whether the residual film was smooth anduniform or whether particles were present, a condition denotingdestabilization. These emulsions were also evaluated for their intendedfunctional application.

The products passed the following test procedures:

(a) The non-dairy creamer concentrates were tested in coffee forwhitening ability, signs of free oil on the surface or curdledappearance, and presence of oil globules or curdling indicating emulsionbreakdown.

(b) The semi-solid products which are consumed as such, e.g., puddingand cocktail sauce, were tested for syneresis and appearance (texture).

The method of making a microbiologically stable food product of thisinvention generally comprises mixing together about from 15 to 45%water, sugar in a ratio to water of about from 2-1:1, about from 2.5 to30% fat, and minor but effective amounts of salt, emulsifier, stabilizerand flavoring, provided that the amount of fat is less than the amountof water, the solutes content is adequate to provide the product with awater activity of about from 0.8 to 0.9, and the sugar comprises atleast about 50% dextrose plus fructose; pasteurizing the mixture andcooling the resultant product.

A preferred method for preparing an emulsion product of this inventioncomprises blending all of the ingredients in the desired ratios. Usuallymost of the non-fat ingredients are first dispersed in the water. Theingredients are heated prior to or during blending. For example, theheating may begin during the mixing of the non-fat ingredients, and thenthe emulsifiers and fats added. The fat portion may also be preheatedand then admixed. The ingredients are pasteurized by holding at anelevated temperature for several minutes, i.e., at 180° F. for fiveminutes.

The blended ingredients are then passed through a homogenizer of thetypical dairy type. Although homogenization may be accomplished in onestage, it is carried out in two stages for best results. Preferably, thepressure during the first stage is maintained at a minimum of about2,000 psi and a maximum of about 10,000 psi, most preferably about 3,000psi, and the pressure during the second stage is maintained at about 500to 1,000 psi, preferably about 500 psi. The mix is usually maintained ata temperature of about from 60° to 75° C. during homogenization. Theemulsion is cooled to a temperature of about from 0° to 25° C. andpassed through a whipper for the incorporation of air or an inert gassuch as nitrogen, carbon dioxide, nitrous oxide or the like. The whippermay be of conventional construction such as a Hobart mixer or an Oakescontinuous mixer that permits cooling of the emulsion to temperatures ofabout 5° to 15° C., preferably 10° C., during whipping. The emulsion canbe whipped to an overrun of from about 100% to 500%, packaged andfrozen.

Sugar is employed as the principal source of water soluble solids andtypically may range in weight percentage of the composition anywherefrom 30% to 60% depending upon the particular sugar and sugar mixturerelied upon to offer the desired bacteriostatic protection. Loweramounts of sugar may be used if offset by increased levels of othersolutes. As the moisture content of the product increases in theintermediate-moisture range, the level of a given sugar willcorrespondingly increase in order to maintain a sufficientbacteriostatic effect. The level of sugar chosen will also varydepending upon the pressure and level of auxiliary water soluble solidsalso offering a similar increase in osmotic pressure to the aqueousphase of the composition; thus, a variety of low average molecularweight materials may be included as part of the water soluble solids inthe aqueous phase and will augment the sugars in their role of providingsufficient osmotic pressure to prevent bacterial decomposition.

The term "water soluble solids" is used to apply to any additivematerial which is substantially soluble in water at room temperature orat temperatures comparable to those practiced in processing theingredients of the foods. Included in the class of water solublenon-sugar solids that can be employed are certain inorganic salts usedat a level compatible with palatability requirements, e.g., sodiumchloride and potassium chloride. Indeed, certain compounds like thediols and polyols, propylene glycol, sorbitol, glycerol and the likewhich have another function, i.e., as an antimycotic and/or texturizer,may also be relied upon to provide the soluble solids (or solutes)employed in the aqueous phase for bacteriostatic protection. Propyleneglycol is prominent in this respect since it is capable of serving amultiple role as mold inhibitor, plasticizing humectant for texture, andcomponent of the water soluble solids of the aqueous phase. The higherdiols, such as the aliphatic 1,3-diols containing four to fifteen carbonatoms in the aliphatic chain and their esters which are completelymetabolized, can also be used, particularly in conjunction with theforegoing sugars and sugar-substitutes. These diols also assist inmaintaining the foods in a bacteria-, yeast- and mold-free state whileproviding softness or plasticity to the formulations. These materialsare stable, non-volatile oils with good storage and shelf life andappreciable water solubility, and can be readily emulsified andformulated into various food preparations.

The relative weight percent of said water soluble solids to the moisturecontent of the total product, when initially incorporated into theproduct during its manufacture and preparatory to packaging, determinesthe ultimate functionality of the solids in providing the requisitebacteriostatic effect. The level of water soluble solids may be variedas may the level of moisture initially incorporated within the aforesaidrespective ranges. However, in varying these levels the relationship ofwater soluble solids in solution to the water should be controlled so asto afford the desired osmotic pressure. A good rule to observe in thisconnection is to be sure that the weight of water soluble solidsavailable for solution is at least equal to the weight of the moisturepresent, although in some cases it is possible that a lower level ofwater soluble solids might afford some protection againstmicrobiological decomposition provided an equivalent degree of osmoticpressure is available. In any event, it will be found that the level ofsugar that should be employed under the conditions of the presentinvention will constitute a major percent by weight of the water solublesolids.

Intermediate-moisture foods have a high sugar content which tends topromote nonenzymatic browning. This phenomenon is caused by complexreactions between the amino groups of proteins and the keto groups ofsugars and is known as the Maillard Reaction. This nonenzymatic browningleads to undesirable darkening of the food product as well as off-doorsand flavors. These reactions can also reduce the nutritional value offoods. Sugars such as dextrose are known to be capable of use at a lowerlevel than sucrose to achieve an equivalent bacteriostatic effect butare reducing saccharides which are prone to undergo the undesirableMaillard-type reaction. Fructose is even more susceptible to thebrowning reaction. This reaction and other oxidative reactions areprogressively retarded as the temperature is lowered from roomtemperature to refrigerator temperature to freezer temperature. Hencethe products of this invention preferably are designed for usage atrefrigerator and freezer temperature unlike the conventionalintermediate-moisture foods which are stored and used at roomtemperature, and thus the foods of this invention can tolerate the largeamounts of dextrose and fructose used.

The term "sugar" as it is employed in the present context is to beunderstood as meaning any of a number of useful saccharide materialswhich are capable of increasing the osmotic pressure of the water inwhich they are dissolved, thereby giving rise to the requisitebacteriostatic effect. Included in the list of useful sugars are themonosaccharides, disaccharides and polysaccharides and their degradationproducts; e.g., pentoses, including aldopentoses, methylpentoses, andketopentoses, like xylose and arabinose; a deoxyaldose like rhamnose;hexoses and reducing saccharides such as aldohexoses like glucose,galactose and mannose; the ketohexoses, like fructose and sorbose;disaccharides, like lactose and maltose; non-reducing disaccharides suchas a sucrose and other polysaccharides such as dextrin and raffinose;and hydrolyzed starches which contain as their constituentsoligosaccharides. Typically, the commercially available mixtures ofinvert sugars are used which contain dextrose and levulose, as well asmaltose and corn syrup solids. The sugars should be of a low molecularweight so as to offer a substantial effect in increasing the osmoticpressure of the sugar solution. The polyhydric alcohols may be used toreplace a portion of the sugars used in this invention and are thereforeencompassed by that term, i.e., from about 0.5 to 5% of the formulationsmay be a polyhydric alcohol such as glycerol and the like.

Since the product of this invention, when prepared in the manner hereindisclosed, is characterized by its substantial resistance to bacterialdecomposition, but may serve as a host for yeasts and mold, the foods ofthis invention may have an antimycotic agent incorporated at a levelsufficient to prevent the growth of such organisms. Sorbate salts suchas potassium sorbate, as well as sorbic acid can be used eitherseparately or in combination. Propylene glycol, which may be used aloneor with other humectants like sorbitol to impart a further degree ofproduct softness or tenderness, can also serve as an antimycotic. Otherantimycotic agents will be apparent to those skilled in the art. Theamount of antimycotic agent added is selected so as to produce thedesired results and will constitute only a minor proportion of theproduct, about 0.1% or higher, depending on the particular antimycoticand the particular product composition, although even lower levels, onthe order of 50 p.p.m., can be employed in the case of such antimycoticsas pimarcin. Potassium sorbate in a water solution can be sprayed ontothe surface of the food or the food can be dipped in this solution;other antimycotics which lend themselves to such surface application areesters of the parabens (para-hydroxy benzoate) such as propyl and methylparabens (methyl para-hydroxy benzoate). Cellophane and otherenwrapments for the food can be spray-coated with a sorbic acidsolution, but impregnation or dusting with sorbic acid or potassiumsorbate is preferred. Antimycotics which can generally be used arebenzoic acid, sodium benzoate, propionic acid, sodium and calciumpropionate, sorbic acid, potassium and calcium sorbate, propyleneglycol, diethyl pyrocarbonate, and menadione sodium bisulfite (vitaminK).

Other ingredients known to those skilled in the art may also be employedto impart their characteristic effects to the compositions of thepresent invention. Typical of such ingredients are flavoring agents,colorants, vitamins, minerals, and the like. Suitable flavoring agentscan be employed to impart vanilla, cream, chocolate, coffee, maple,spice, mint, butter, caramel, fruit and other flavors. In addition,certain polyols, such as sorbitol and mannitol, can be employed tomodify mouth-feel. Furthermore, other additives, such as phosphates andthe like, may be employed for their known functions. Several types ofingredients which can be employed are described below.

Fats high in unsaturation are safflower oil, corn oil, soybean oil,cottonseed oil and sunflower oil. Unsaturated fats as used in thisspecification are those having an iodine value of about at least 50which include partially hydrogenated fats and the more highlyunsaturated fats with an iodine value above about 100. These fats arerecommended for dietary purposes, particularly for those people with ahigh plasma cholesterol level, a condition associated withatherosclerosis.

The saturated fats include the hydrogenated oil products of coconut,cottonseed, corn, soybean, peanut, olive, etc. Fats having a meltingpoint of 90°-94° F. are preferred, i.e., the melting point should bebelow body temperature.

Emulsifiers are necessary ingredients of those compositions of thepresent invention which contain fats and are oil-in-water emulsions. Awide variety of emulsifiers may be employed in amounts on the same orderas in the prior art oil-in-water emulsions, for example, about from0.1-5%, and preferably about from 0.2-1.5%. They induce the formation ofa stable emulsion and improve the rate of aeration and the totalaeration obtained. Among the more suitable emulsifiers are: hydroxylatedlecithin; mono-, di- or polyglycerides of fatty acids, such asmonostearin and monopalmitin; polyoxyethylene ethers of fatty esters ofpolyhydric alcohols, such as the polyoxyethylene ethers of sorbitanmonostearate (polysorbate 60) or the polyoxyethylene ethers of sorbitandistearate; fatty esters of polyhydric alcohols such as sorbitanmonostearate; mono- and diesters of glycols such as propylene glycolmonostearate, propylene glycol monopalmitate, and succinoylatedmonoglycerides; and the esters of carboxylic acids such as lactic,citric, and tartaric acid with the mono- and diglycerides of fatty acidssuch as glycerol lacto palmitate and glycerol lacto stearate. The fattyacids employed in the preparation of the emulsifiers include thosederived from beef, tallow, and coconut, cotton seed, palm, peanut,soybean and marine oils. Many blends of emulsifiers are commerciallyused and readily available in accordance with known techniques. Forexample, it may be desirable to provide a controlled hydrophillipophilbalance (HLB) as with a lipophilic emulsifier such as glycerylmonostearate or sorbitan monostearate with a hydrophilic material suchas polysorbate 60.

The emulsion compositions of the present invention also include one ormore stabilizers or hydrophilic colloids to improve the body and textureof toppings, and as an aid in providing freeze-thaw stability. Thesestabilizers are natural, i.e., vegetable, or synthetic gums and may be,for example, carrageenin, guar gum, alginate, xanthan gum and the like,or methylcellulose, (Methocel 65 HG), micro-crystalline cellulose andthe like, or mixtures thereof. Typically, a gum or combination of gumsis employed with a sugar, e.g., dextrose, carrier. The amount of thesestabilizers can be varied widely in accordance with the amounts requiredin prior art compositions, generally about from 0-2%, and preferablyabout from 0.1-0.5%.

Starches useful in this invention include the new and chemicallymodified starches from potato, arrow root, corn, rice, wheat, waxymaize, sorghum and waxy sorghum. Tapioca starch is particularly suitablefor puddings. Generally about from 0.5 to 2.5% starch is adequate,although in the absence of stabilizers or in some puddings up to about7% may be used.

Protein concentrates and isolates are useful in improving thenutritional qualities of the product and in facilitating and maintaininga whipped structure. Protein also aids in emulsification and contributesto flavor. Bland protein concentrates with a wide range of fibercontent, bland soy flour, milk powder and food proteins are all useful,generally in concentrations about from 0-10%, and preferably about from0.3-3%. Alternatively, use can be made of a protein such as sodium orcalcium caseinate, which is conventional in whipped toppings, or as itssubstitute, a protein hydrolysate in a minor amount.

Many types of salts are used in the compositions of this invention forflavoring, including common salt (sodium chloride), sodium or potassiumphosphates, citrates, chlorides, and the like, in amounts about from0-5%, but preferably about from 0.1-1%.

Antioxidants such as butylated hydroxytoluene, butylated hydroxyanisoleand tertiary butyl hydroquinone may be used in minor amounts (i.e. asTenox 22 antioxidant).

Food grade acidulants such as phosphoric, tartaric, malic, citric,fumaric, hydrochloric and the like edible food acids are suitable toimpart tartness, control pH or serve as preservatives.

The following are among the ingredients used in this invention:

The fructose-dextrose syrup used in this invention ("Iso-sweet")comprises 29% water and 71% sugar (50% dextrose, 42% fructose, 1.5%maltose, 1.5% isomaltose and 5% higher saccharides). A highfructose-dextrose syrup contains 23.5% water, with the remainingproportion consisting of 55% fructose and 45% dextrose. A fructoseconcentrate is an aqueous syrup having 80% sugar, of which 90% isfructose and the remainder is dextrose.

Soy protein concentrate is prepared from soybean flakes which areextracted with a solvent system wherein the major protein fraction isimmobilized and the water-soluble carbohydrates, mineral matter, andother minor constituents are removed. The extracted product is dried andground. The concentrate is sold under the name Promsoy-100 by CentralSoya. Whey protein concentrate is sold under the name Empro-50, andcontains 53.6 parts protein and 26.5 parts lactose. A delactosed wheyprotein may also be used.

Soybean oil type 106 is a 100% soybean oil lightly hydrogenated to aniodine value of 106.

Hard butter type 106 is a blend of 45% palm kernel oil rearranged with5% palm oil and 50% palm kernel oil hydrogenated to a Wiley Meltingpoint of 106° F., and having a maximum iodine value of 1.5.

A standard mixture of mono- and diglycerides is used in manyformulations. It is sold under the name Drewmulse 20 by PVOInternational, Inc., Boonton, New Jersey, and contains about 43% alphamono content. It has an iodine value of 2.5, a melting point of 140° F.and is manufactured by the glycerolysis of animal or vegetable basedfats.

Tenderex emulsifier is a mixture containing polysorbate 60 (11.9%),sorbitan monostearate (31.6%), mono- and diglycerides of fatty acids(2.3%), propylene glycol (9.5%) and water (44.3%).

The foregoing conventional ingredients may be used in their normalamounts and may vary from the representative amounts and ranges givenherein. Food formulations and ranges of ingredients do not readilypermit of fixed parameters because of variations in people and places.

The following examples are not intended to be limiting, but ratherillustrative of some approaches taken and of course which may be variedin accordance with the spirit and scope of this description.

Further examples which appear in the applicants' copending applicationSer. No. 763,613, filed Jan. 28, 1977, and Ser. No. 871,995, filed Jan.24, 1978, are incorporated herein by reference as if fully set forthbelow.

EXAMPLE I

Illustrative of the oil-in-water emulsion based products made inaccordance with this invention is a non-dairy coffee creamer which canbe stored in a freezer until ready for use, and then immediately used orleft at room temperature for at least about ten days without spoiling.The product may also be left in a refrigerator for a lengthy period oftime without spoilage. This product is useful as a coffee lightener andsweetener.

The coffee lightener comprises about from 35 to 45% water, sugar in aratio to water of about from 1.5-1:1, and about from 10 to 30% fat. Thesugar content may be all dextrose, but from 15 to 55% of the sugarcontent may be fructose with the remainder being substantially dextrose.Preferably the total of the fructose and dextrose is about from 75 to100% of the sugar. The fat preferably comprises from 50 to 100%unsaturated type fats. Other ingredients are included in conventionallyminor amounts, such as salts, emulsifiers and a protein concentrate.

An example of a suitable formulation is:

    ______________________________________                                        Ingredient             Amount                                                 ______________________________________                                        (1)     Water              23.72                                              (2)     K.sub.2 HPO.sub.4  .14                                                (3)     Na.sub.2 HPO.sub.4 .14                                                (4)     Sodium acid pyrophosphate                                                                        .02                                                (5)     Soy protein isolate                                                                              .50                                                (6)     Polysorbate 60     .30                                                (7)     Sodium Stearoyl Lactylate                                                                        .30                                                (8)     Mono and Diglycerides                                                                            .40                                                (9)     Fructose-Dextrose Syrup                                                                          56.48                                              (10)    Soybean            16.00                                              (11)    Coconut Oil        2.00                                                                          100.00                                             ______________________________________                                    

The product contains a total of 40.1% water and 40.1% sugar (whichincludes 16.84% fructose, 20.05% dextrose and 3.21% higher sugars).

The product was made as follows:

Heat the coconut oil to 155° F. and dissolve in the emulsifiers,ingredients 6 through 8; the foregoing is added to the soybean oil. Thewater is heated to 150° F. and the salts 2 through 4 and protein 5 areadded. The syrup 9 is added to the aqueous solution, which is then heldat 170° F. for one minute, after which the oil blend is added. Theentire batch is homogenized at 3,000 and then 500 psi and cooled to 40°F.

The product's flow characteristics at freezer temperatures were zeroflow at one minute, 20 ml at three minutes, 220 ml at five minutes and600 ml at seven minutes.

The formulation given above had a water activity value of 0.9 measuredat 72° F., and upon storage at 40° F. for thirty-two days maintained itsstability and did not exhibit any off-flavor. The product also maintainsits stability at room temperature for many days.

EXAMPLE 2

The above formulation for a non-dairy creamer may be modified to containdextrose as the sole sugar constituent. The resultant product can bestored in a freezer until ready-for-use, thawed, and then used or leftat room temperature or refrigerator temperature for a lengthy period oftime without spoilage.

The creamer contains about from 35 to 45% water, dextrose in a ratio towater of about from 1.5-1:1, and about from 10 to 30% fat. The fatcontent preferably comprises from 50 to 100% unsaturated type fats.Other ingredients are included in conventionally minor amounts, such assalts, emulsifiers, and a protein concentrate.

An example of a suitable formulation is:

    ______________________________________                                        Ingredient             Amount                                                 ______________________________________                                        (1)     Water              40.00                                              (2)     K.sub.2 HPO.sub.4  0.14                                               (3)     Na.sub.2 HPO.sub.4 0.14                                               (4)     Sodium acid pyrophosphate                                                                        0.02                                               (5)     Soy protein isolate                                                                              0.50                                               (6)     Polysorbate 60     0.30                                               (7)     Sodium Stearoyl Lactylate                                                                        0.30                                               (8)     Mono- and Diglycerides                                                                           0.40                                               (9)     Potassium sorbate  0.10                                               (10)    Dextrose           40.10                                              (11)    Soybean            16.00                                              (12)    Coconut Oil        2.00                                                                          100.00                                             ______________________________________                                    

The product was made as follows:

Heat the coconut oil to 155° F. and dissolve in the emulsifiers,ingredients 6-9. The foregoing is then added to the soybean oil. Thewater is heated to 150° F. and the salts 2 through 4 and protein 5 areadded. The dextrose 10 is added to the aqueous solution, which is thenheld at 170° F. for one minute, after which the oil blend is added. Theentire batch is homogenized at 3,000 and then at 500 psi and cooled to40° F.

This product does not flow, but is a semi-solid when held at 5° F. forthree days. This formulation has a water activity value of 0.9 measuredat 72° F., and upon storage at 40° F. for thirty-two days, maintainedits stability and did not exhibit any off-flavor. In addition, theproduct maintains its stability at room temperature for many days.

This invention has been described in terms of specific embodiments setforth in detail, but it should be understood that these are by way ofillustration only and that the invention is not necessarily limitedthereto. Modifications and variations will be apparent from thisdisclosure and may be resorted to without departing from the spirit ofthis invention, as those skilled in the art will readily understand.Accordingly, such variations and modifications of the disclosed productsare considered to be within the scope of this invention and thefollowing claims.

What is claimed is:
 1. A microbiologically stable non-dairy creamer foodproduct comprising about from 15 to 45% water, sugar in a ratio to waterof about from 2-1:1, about from 2.5 to 30% fat, and minor but effectiveamounts of salt, emulsifier, stabilizer and flavoring provided that theamount of fat is less than the amount of water, the solutes content isadequate to provide the product with a water activity of about from 0.8to 0.9, said sugar comprises at least about 50% of dextrose or fructoseor a combination thereof based upon the total sugar content, wherein theforegoing ingredients comprise at least one of fructose and unsaturatedfat and wherein the product is spoonable at about 10° F.
 2. The productof claim 1 wherein the fat content comprises a polyunsaturated tosaturated fat ratio (P/S) of about from 0.78-0.34:1.
 3. Amicrobiologically stable non-dairy creamer in accordance with claim 1comprising about from 35 to 45% water, sugar in a ratio to water ofabout from 1.5-1:1, and about from 10 to 30% fat.
 4. The productaccording to claim 3 wherein the sugar content consists essentially ofdextrose, and the fat content is at least 50% unsaturated.
 5. Theproduct according to claim 3 wherein the sugar contains about 42%fructose and about 50% dextrose, and the fat content is at least 50%unsaturated.
 6. The product of claim 1 wherein the emulsifier comprisesabout from 0.2 to 1.5%.
 7. The product of claim 1 wherein the stabilizercomprises about from 0.1 to 0.5%.
 8. The product of claim 1 wherein thesalt comprises about from 0.1 to 1%.
 9. The product of claim 1 whichcontains about from 0.3 to 3% protein.
 10. The product of claim 1 whichcontains about from 2.5 to 20% unsaturated fat having an iodine value ofabout at least
 100. 11. The product of claim 1 which contains sugar in aratio to water of about from 1.5-1:1.
 12. The product of claim 11 inwhich the fructose comprises about from 10 to 65% of the total sugarcontent.
 13. The product of claim 12 in which the amount of dextrose andfructose comprises at least 75% of the total sugar content.
 14. Amicrobiologically stable non-dairy creamer food product comprising aboutfrom 15 to 45% water, sugar in a ratio to water of about from 2-1:1,about from 2.5 to 30% fat, and minor but effective amounts of salt,emulsifier, stabilizer and flavoring, provided that the amount of fat isless than the amount of water, the solutes content is adequate toprovide the product with a water activity of about from 0.8 to 0.9, theamount of dextrose plus fructose is at least about 50% based upon thetotal sugar content and wherein the product is spoonable at about 10° F.15. The product of claim 16 wherein the fat content comprises apolyunsaturated to saturated fat ratio (P/S) of about from 0.74-0.38:1.16. The product of claim 16 wherein said fat content is about from 10 to60% unsaturated or partially unsaturated fat.
 17. The method of making amicrobiologically stable non-dairy creamer food product which product isspoonable at about 10° F. which comprises mixing together about from 15to 45% water, sugar in a ratio to water of about from 2-1:1, about from2.5 to 30% fat, and minor but effective amounts of salt, emulsifier,stabilizer and flavoring, provided that the amount of fat is less thanthe amount of water, the solutes content is adequate to provide theproduct with a water activity of about from 0.8 to 0.9, and the sugarcomprises at least about 50% dextrose plus fructose; pasteurizing themixture and cooling the resultant product.
 18. The method as recited inclaim 17 further comprising the step of homogenizing the mixture priorto pasteurizing the mixture.
 19. A microbiologically stable non-dairycreamer food product comprising about from 35 to 45% water, dextrose ina ratio to water of about from 1.5-1:1, about from 10 to 30% fat, andminor but effective amounts of salt, emulsifier, stabilizer and proteinconcentrate, provided that the solutes content is sufficient to providethe product with a water activity of about from 0.8 to 0.9, the fatcontent comprises at least about 75% unsaturated or partially saturatedfat, and wherein the foregoing ingredients are adapted to provide aproduct which is semi-solid at 5° F.